Celebrate the Harvest with Stuffed Squash

Unlike most Jewish holidays, there are not many culinary traditions connected to Sukkot, besides making dishes that can be easily schlepped from the kitchen to your sukkah.

One culinary tradition associated with Sukkot is stuffed vegetables. Those were served during Sukkot throughout the diaspora, maybe as a nod to Sukkot being the Festival of Ingathering and to show the bounty of the year’s last harvest. In Israel, the fall harvest would consist of olives, figs and grapes. But if you want to celebrate harvest season in America, winter squashes come to mind.

There’s no need to convince any Middle Eastern cook to stuff vegetables (or fruit). So if you need some inspiration for stuffing onions, eggplants, zucchini, cauliflower or the classic cabbage, we have it. And here’s a new recipe for stuffed baby butternut squash, a perfect vessel for stuffing with rice and dried fruit.

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Author Bio

Growing up in Israel, Vered Guttman took her first steps in Jewish cooking sitting at the table of her two grandmothers, one from Poland, the other from Iraq. Today she writes the Modern Manna food blog for Haaretz and is the chef and owner of Cardamom & Mint Catering in Washington, DC.